Bordelaise Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 tablespoon shallot, finely chopped
• 1 ounce mushroom, button, sliced
• 1 garlic clove, small, peeled and crushed
• 1 carrot, small, peeled and diced
• 1/2 teaspoon parsley, chopped
• 1 pinch fresh thyme
• 1 bay leaf, small
• 1/2 cup cabernet sauvignon wine
• 1 1/2 cups veal stock (available frozen at specialty food stores)
• 1 pinch black peppercorns

Recipe

• 1 in a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
• 2 add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do not boil!).
• 3 add veal stock and continue cooking. stir constantly until liquid is reduced by half.
• 4 add peppercorns and continue to reduce until sauce is of desired consistency.
• 5 strain through sieve. discard solids.
• 6 keep warm until ready to serve.
• 7 divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
• 8 savor the flavor!